Sweet Potato Pancakes with Rosemary

Prep tips: Baked, roasted, or canned sweet potatoes work equally well; just adjust the amount of flour to make a stiff dough. If you're using sweet potatoes from a leftover roasted vegetable dish, include other veggies, such as carrots and parsnips, for extra flavor.

Recipe Yield:
6 servings

Recipe Calories:
190

Recipe Ingredient Details:

2cupscooked sweet potatoes(large)

1large egg, beaten

1/3cupall-purpose flour

1/2cupgrated Parmesan cheese

1/4-1/2teaspoonsalt

1/2teaspoonblack pepper

1/2tablespoonfinely minced fresh rosemary leaves

2tablespoonsolive oil, divided

Recipe Instructions:
Preheat oven to 400°. In a medium bowl, mash together sweet potatoes and egg. Add flour and mix well. Stir in cheese, salt, pepper, and rosemary. Add additional flour if needed to make a stiff dough. Form into six patties and place in a baking dish coated with 1 tablespoon olive oil. Bake for 12–14 minutes, until golden. Flip pancakes over and flatten gently with a spatula. Brush tops with remaining olive oil and bake for 7–8 minutes more, until crispy. Serve hot.